Sunday, October 01, 2006

Maple Crisps

As you know, I have a lot of maple syrup to get through. I also have a compulsion to hoard up food in the fall- it just seems right to squirrel up. And travelling a lot is a nice excuse to make food for the freezer, under the excuse of making everything easy for Tony. Even though Tony is a very good cook himself, and has never demonstrated any danger of malnutrition through laziness. Oh well, it's easier to fuss over someone who doesn't need fussing.

These are based on a maple shortbread recipe, but they’re nothing like what I think deserves the name of shortbread. But they’re good, a little like a sugar cookie. They’re crisp, perfect with tea, not too sweet and they’re easy to eat by the handful. They would also be good as a sandwich cookie, perhaps with chocolate or Nutella, or a strawberry ice cream. Hmmm.

I used the grade B maple syrup I picked up in Vermont. I can’t imagine using a grade A syrup, the grade B is flavourful but not too sweet mixed in as it is. I think grade A could get lost.

1. Cream butter and suagr until light and fluffy.2. Beat in maple syrup and eg yolk until well combined3. Fold in flour and salt.4. Knead into a dough.5. Roll out to 1/8 inch thick, and cut into desired shapes.6. Bake on a buttered baking sheet or on parchment paper for 12 min at 350F.